Crostini with Whipped Ricotta & Artichoke Olive Tapenade


1 cup marinated artichoke hearts
2 Tbsp of the artichoke marinading liquid
1 cup mixed pitted olives
3 garlic cloves
fresh parsley
15 oz cont. ricotta
3 Tbsp whipping cream
Italian seasoning salt


To a food processor, add the artichoke hearts, the marinading liquid, olives, garlic cloves and a handful of fresh parsley.
Pulse until a fine course consistency. Do not puree it, a little texture is good! Set aside.
In a bowl add the ricotta, whipping cream and season with the salt and some pepper. Whip using a hand mixer for approx 1.5 minutes, until light and creamy.
To assemble simply put a dollop of the whipped ricotta on the crostini and then top that with a bit of the tapenade. So much flavor in each bite!


One of my very favorite picky foods is anything on a crostini! These Crostini with Whipped Ricotta & Artichoke Olive Tapenade are killer! Really easy to make and the flavors and textures are incredible. Crunch of the toasted bread, creamy rich ricotta and the salty bite of the artichoke olive tapenade; a serious party in your mouth!!


Sunday, December 29, 2013 - 7:59am


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